Quorn Thai Curry Recipe

June 01, 2015

Quorn Thai Curry
Serves 10
Ingredients

Marinade
1 tbsp
1 tbsp
2 tbsp
500g

Sauce
1 tbsp
400g
4
1 tbsp
60g
1 tbsp
1½ tbsp
1
2 x 400g
3 tbsp
30g
350g
200g
vegetable oil
korma paste
vegetarian Thai green curry paste
Quorn Pieces


vegetable oil
onion, peeled and chopped
garlic cloves, peeled and chopped
fresh grated ginger
fresh coriander
fresh, frozen or dried lime leaves (optional)
turmeric
vegetable stock cube, crumbled
tin coconut milk
sweet mango chutney
fresh basil
red peppers, thinly sliced
mangetout or sugar snaps, halved


Quorn Thai Curry

Quorn Thai Curry Quorn Thai Curry

Method

1. Mix the marinade ingredients together in a bowl until the Quorn is coated. Transfer to the fridge to marinate for at least 30 minutes.

2. To prepare the sauce heat the oil in a pan then gently fry the chopped onion, garlic and ginger for 5 minutes until softened but not coloured.



3. Add half of the coriander, the lime leaves, turmeric, stock cube, coconut milk, and mango chutney. Gently bring to the boil then simmer, covered for 20 minutes. Add the basil and remaining coriander to the sauce for the last 5 minutes of cooking time then remove the pan from the heat and blend until smooth with a hand blender.

4. Meanwhile transfer the marinated Quorn pieces to a baking tray and cook in a moderate oven 180°C/Gas Mark 4 for 12 minutes. Remove from the oven and reserve.
5. Add the Quorn pieces, red pepper and mangetout to the sauce and simmer for 5 minutes or until the vegetables are just cooked.

Tip: this curry also works really well using Quorn fillets torn by hand or sliced in chunky pieces.